Mushrooms Recipe

Mushrooms, Pumpkin and Tofu Curry

April 20, 2016

Mushrooms, Pumpkin and Tofu Curry 0 5 0

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  • Prep 20 mins
  • Cook 35 mins
  • 20 mins

    35 mins

    55 mins

  • Serve 4 Servings


2 tbsp peanut oil

400 g button mushrooms, trimmed

1 brown onion, cut into thin wedges

2-3 tbsp Rogan Josh curry paste

500 g butternut pumpkin, peeled, cut into 2.5 cm cubes

2 medium tomatoes, chopped

250 ml salt-reduced vegetable stock

140 ml can coconut milk (see tip)

300 g firm tofu, drained & cut into 2cm cubes

1/4 cup coriander leaves

Steamed jasmine rice, to serve

Cucumber raita

1 cup natural yoghurt

1 small Lebanese cucumber, halved, seeds removed, diced

2 tbsp chopped fresh mint


1Heat wok over medium-high heat until hot. Add half the oil and swirl to coat. Add mushrooms, stir-fry 3-5 minutes until golden and almost tender. Remove to a bowl. Add remaining oil and onion, stir-fry 2-3 minutes or until soft. Add curry paste, cook, stirring constantly, 1 minute or until aromatic.

2Stir in pumpkin, tomatoes and stock. Cover, reduce heat to medium, simmer, stirring occasionally 15 minutes or until pumpkin is just tender.

3Combine all the ingredients for cucumber raita.

4Return mushrooms to wok, add coconut milk and tofu. Cook, uncovered 5 minutes or until warmed through. Top with coriander. Serve with cucumber raita and rice.

Tip: to reduce fat content replace coconut milk with coconut flavoured evaporated milk or lite coconut milk but ensure the curry does not boil as low fat coconut milk will split when boiled.